@lovendures You have to have biscuits and cornbread. If you are of the gravy eaters persuasion biscuits with sausage and cream gravy.
@coyote the gay bashers whose boaty went explodey were raised so poorly that they never apologized to, nor even thanked, their rescuers. It just goes to show, you can't save every "drip" in the ocean.
@dannyboy Did you hear about the guy in Mississippi who recently completed the 'Waffle House Challenge" after losing a fantasy football tournament with his friends? What I find hilarious about that story is that it was featured in the New York Times and a bunch of other media outlets. It shows how starved we are of innocent fun.
@jeanne-mayell I wonder if the proliferation of jello dishes in the 1950s is a result of the US armaments industry having to unload a surplus of mystery ingredients the were used to manufacture WWII bombs.
@jeanne-mayell are those the "Congealed" salads? Or are they just coagulated?
I used to love jello when i was a kid, especially the ones that were mixed w whipped cream- you know, the kind that looked like a bowl of terrazzo flooring?
But now, having seen how gelatin is made, i would never want to eat it again. (Do yourself a favor, and Never search youtube for the video of where gelatin comes from). There is a vegan Chinese buffet here that makes fancy jelled desserts out of agar-agar and exotic fruit flavors, like lychee, and dragonfruit. Yum!
As someone from the south and living really far away, I really miss hush puppies and fried okra. Those are pretty much non existent in Europe. Anything else I really like, I have had to learn how to make from scratch. I definitely don’t miss anything with jello or cool whip!
@polarberry I don't remember the lime jello and cream cheese thing having a name. But I think it did have pears in it. Canned pears of course. And I'm thinking also chopped walnuts but I'm not sure.
Ew! Yes unfortunately! My children have no idea how lucky they were born a different generation. I must say however, nobody in my family made this concoction, but other families did. @Ana, I remember the lime jello with walnut thing and it was gross too.
I am having nightmares now over salmon loaf gel chemistry food. Who would do that to salmon??? I think my grandparents did actually. But they also ate spam sometimes . They also ate fruit cake. Willingly.
Ew! They also ate deviled canned ham with mayo on sandwiches.
I also didn't like ambrosia salad with marshmallows, coconut (sometimes) and canned fruit, not that it is much better with fresh fruit. And it would have nuts. Fake dessert!
I can't think of anything this set of grandparents ate that wasn't from a can or a box...
My other set of grandparents cooked lots of homemade food, some southern even. Wow! Same generation but such different cooking.
( My apologies to anyone who ate these foods and liked them.)
(Do yourself a favor, and Never search youtube for the video of where gelatin comes from).
Uh oh. LOL, the imagination runs wild.
@unk-p The source of gelatin didn't used to be all that hidden-- The Knox gelatin box had a picture of a bull with a nose ring and advertised that it was good for strong nails and hair.
@baba I cooked these up last night. A summertime delight of fried green tomatoes and fried okra.
@journeywithme2 Okay, I must have that recipe. I loved loved loved the book by Fannie Flagg and the movie with Mary Stuart Masterson. And I love tomatoes.
the gay bashers whose boaty went explodey.
Can't stop laughing
@jeanne-mayell OK... get you some tomatoes. Pick them/buy them when they are large and green and haven't started to turn yet. Wash and slice them in 1/4 thick slices (or a little thicker if you prefer) I used two to make a 3 person serving. Place in a mixing bowl and pour several tablespoons of buttermilk over and gently turn until all have a coating of buttermilk. Let sit and rest while in another bowl you mix White Lily AP flour and White Lily Buttermilk Cornbread Mix and salt and pepper and whisk to blend. Take your iron skillet and add your oil of choice (I used peanut oil cause that's what was on hand ) enough to make about 1/4 - 1/2 inch of oil in the trying pan. Heat over medium heat and when it reaches temp add in the green tomatoes that you move from the buttermilk bowl to the dredging bowl and coat both sides and lay in to pan and turn over when you see the undersides turning brown and crispy. Turn and in about 2-3 more minutes they'll be ready to take out. Remove with cooking tongs so as not to knock crusts off.Lay on plate lined with paper towels to drain. Lightly salt ( I use Himalayan Sea Salt) For the aioili I use Duke's Mayonnaise, Simply Nature Organic Ketchup, very finely minced Vidalia Onion and fresh sweet basil chiffonade blended in a jar and sat in the fridge to chill an hour to two prior to cooking the green tomatoes. You can also use the same procedure for your okra, squash or other vegetable you many want to slice and fry. You can either slice the okra lengthwise or use the bite size slices style. Serve while still hot. If any are leftovers? Refrigerate. You can recrisp in toaster oven or regular the next day. Bon Appetite ' :-)
@journeywithme2, I love friend green tomatoes! Thanks for the recipe. I've used just flour w/spices, and cornmeal w/spices, but never flour with cornbread mix, and never with buttermilk. Your recipe sounds wonderful. I'll try that soon.
An aoili I like is one that I purchase, Horseradish Aioli by Stonewall Kitchens. The ingredients lists the makings for mayonnaise plus dijon mustard, white vinegar, wasabi oil, mustard powder, and horseradish.
@lovendures, I must confess, as a kid I loved fried spam with eggs. So did my father. I also liked fruitcake, as long as it contained more nuts and raisins than the candied fruit (was it really fruit?) Can't eat it now, though -- too sugary for me.
Here is a pic of them frying to help you gauge depth of oil in pan. Cooking all the years I have I don't measure - learned from cooks who didn't ? I only measure for baking things like cakes and such that I don't make everyday. " I mix and blend and add a pinch of this a dollop of that until I hear the voices of my ancestors whisper ' That's enough child' "
Here is a pic of them frying to help you gauge depth of oil in pan. Cooking all the years I have I don't measure - learned from cooks who didn't ? I only measure for baking things like cakes and such that I don't make everyday. " I mix and blend and add a pinch of this a dollop of that until I hear the voice of my ancestors whisper ' That's enough child' "